Archive for November 13th, 2009
In small amounts, sodium is absolutely essential to the body. It helps to maintain the right balance of fluids, aids in sending electrical impulses through the nervous system has an impact on muscle contraction and relaxation. In short, we would be in dire biological straits without consuming some calcium each day. It’s also well known that too much sodium can be detrimental to one’s health. The kidneys are charged with eliminating excess sodium, and when they are unable to achieve that task high blood pressure becomes a concern.
What often goes overlooked, however, is that table salt hardly contributes to most Americans’ sodium intake. The overabundance of sodium in our foods could instead be blamed on all the preservatives pumped into packaged food. According to a study conducted by the Mayo Clinic, only 11 percent of sodium is added to food by those cooking and eating it. An additional 12 percent comes from natural sources, and an overwhelming 77 percent originates in the processing of prepared foods.
In other words, there’s no reason to shy away from the occasional dash or pinch of salt when cooking a favorite meal from scratch. Salt is among the most popular condiments for a reason: it has the ability to enhance and draw out the natural flavor of food. As is so often the case, salt should be used in moderation. So put those salt mills back on the table and enjoy your meal.